The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product
This research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes)...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2022-10-01
|
| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/405 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846129687282057216 |
|---|---|
| author | Didik J. Pursito Eko H. Purnomo Dedi Fardiaz Purwiyatno Hariyadi |
| author_facet | Didik J. Pursito Eko H. Purnomo Dedi Fardiaz Purwiyatno Hariyadi |
| author_sort | Didik J. Pursito |
| collection | DOAJ |
| description | This research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes). Mushrooms in brine solution media packaged in 300x407 cans were heated in industrial-scale horizontal static retorts at different retort temperatures for specific processing times to reach different F0-values. The canning process was carried out following commercial production procedures in one of the mushroom canning factories. Measurement of heat penetration into the product was carried out using a protocol established by the Institute of Thermal Process Specialists (IFTPS), and the sterility values (F0) were calculated. Our results indicated that the physical and sensory properties of canned mushrooms were not only affected by sterility value but also by the combination of temperature and time used to process the product. At the same level of sterility, a higher retort temperature (130 °C) resulted in canned mushroom with a lower browning rate, an improved texture profile (decreased hardness, increased chewiness, and shear force), a sweeter taste, and increased intensity of umami taste. However, the canning process at a temperature of 130 °C resulted in a greater reduction of the drained weight as compared to that of canning at 115 °C and 121 °C. |
| format | Article |
| id | doaj-art-6d48c94b59f6449d85777df6f23a8ac6 |
| institution | Kabale University |
| issn | 2182-1054 |
| language | English |
| publishDate | 2022-10-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-6d48c94b59f6449d85777df6f23a8ac62024-12-09T23:15:59ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542022-10-0111210.7455/ijfs/11.2.2022.a1The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom ProductDidik J. Pursito0Eko H. Purnomo1Dedi Fardiaz2Purwiyatno Hariyadi3IPB University, Bogor, IndonesiaIPB University, Bogor, IndonesiaIPB University, Bogor, IndonesiaIPB University, Bogor, IndonesiaThis research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes). Mushrooms in brine solution media packaged in 300x407 cans were heated in industrial-scale horizontal static retorts at different retort temperatures for specific processing times to reach different F0-values. The canning process was carried out following commercial production procedures in one of the mushroom canning factories. Measurement of heat penetration into the product was carried out using a protocol established by the Institute of Thermal Process Specialists (IFTPS), and the sterility values (F0) were calculated. Our results indicated that the physical and sensory properties of canned mushrooms were not only affected by sterility value but also by the combination of temperature and time used to process the product. At the same level of sterility, a higher retort temperature (130 °C) resulted in canned mushroom with a lower browning rate, an improved texture profile (decreased hardness, increased chewiness, and shear force), a sweeter taste, and increased intensity of umami taste. However, the canning process at a temperature of 130 °C resulted in a greater reduction of the drained weight as compared to that of canning at 115 °C and 121 °C.https://www.iseki-food-ejournal.com/article/405Agaricus bisporusCanningBrowning colour indexDrained weightSensoryTexture |
| spellingShingle | Didik J. Pursito Eko H. Purnomo Dedi Fardiaz Purwiyatno Hariyadi The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product International Journal of Food Studies Agaricus bisporus Canning Browning colour index Drained weight Sensory Texture |
| title | The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product |
| title_full | The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product |
| title_fullStr | The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product |
| title_full_unstemmed | The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product |
| title_short | The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product |
| title_sort | effect of sterility values and retort temperatures on the change of physical and sensory properties of a canned mushroom product |
| topic | Agaricus bisporus Canning Browning colour index Drained weight Sensory Texture |
| url | https://www.iseki-food-ejournal.com/article/405 |
| work_keys_str_mv | AT didikjpursito theeffectofsterilityvaluesandretorttemperaturesonthechangeofphysicalandsensorypropertiesofacannedmushroomproduct AT ekohpurnomo theeffectofsterilityvaluesandretorttemperaturesonthechangeofphysicalandsensorypropertiesofacannedmushroomproduct AT dedifardiaz theeffectofsterilityvaluesandretorttemperaturesonthechangeofphysicalandsensorypropertiesofacannedmushroomproduct AT purwiyatnohariyadi theeffectofsterilityvaluesandretorttemperaturesonthechangeofphysicalandsensorypropertiesofacannedmushroomproduct AT didikjpursito effectofsterilityvaluesandretorttemperaturesonthechangeofphysicalandsensorypropertiesofacannedmushroomproduct AT ekohpurnomo effectofsterilityvaluesandretorttemperaturesonthechangeofphysicalandsensorypropertiesofacannedmushroomproduct AT dedifardiaz effectofsterilityvaluesandretorttemperaturesonthechangeofphysicalandsensorypropertiesofacannedmushroomproduct AT purwiyatnohariyadi effectofsterilityvaluesandretorttemperaturesonthechangeofphysicalandsensorypropertiesofacannedmushroomproduct |